Hi.

Aug 28 Sardine Rillettes

I had vowed not to buy anymore print cookbooks. Jennifer Reese's ringing endorsement of Around My French Table by Dorie Greenspan on The Tipsy Baker and the fact that I found this last copy at Borders (50% off, squee!) made it seem karmically necessary.

Stopped at HEB on the way home, and I am nearly certain I was the only person in the store with this in her cart:

I'll admit, I was a little disappointed they didn't open with a little key anymore...

And happy that my cats were both outside when I opened them.

Dorie recommends buying sardines with skin and bones, but I will admit to a certain amount of laziness and reluctance to smell of sardines for the evening. These worked out just fine. The recipe is super quick and easy, no food processor required, just a sturdy spatula and some elbow grease.

I know. It looks more than a little bit like tunafish.

Don't let that deter you. It is delicious and as addictive as chips and dip. She recommends letting it sit at least 2 hours in the fridge...but if you can't wait you won't be in the minority. I had it for dinner and lunch with crackers and snap peas.

Sardine Rillettes, modified slightly from Ms. Greenspan's recipe

2 3.75 oz. cans of sardines in oil

2.5 oz cream cheese (I used 3 oz. of light cream cheese)

2 shallots, minced

2 scallions, light green and white parts, sliced thinly

2 TBS minced herbs (I used parsley, tarragon, cilantro, basil)

Juice of one lemon

salt and pepper to taste

Using a spatula, work cream cheese until smooth, add all ingredients except sardines and mix well. Using a fork mash sardines into the mixture. Adjust seasonings. Chill x 2 hours.